Author
Topic: Cooked cheese (Read 559 times)

10 lit. of raw goat milkeasy stearing until it boils.On 93 C add vinegar (alcohol or apple 9%) 100 ml. on 10 L of milkStear well for a couple of minutes.

After that leave curds about 10 min.

With a slotted spoon, ladle out the curd into the forms...You should use cheese cloth, see photos below. Change clothes every 1/2 hour. It means that in first hour you have to change clothes 4x. Fifth you can changed later in the evening and leave it for next day. Cheese must be molded for 24 hours. Usually I put immediately 15 Kg of weight.Tomorrow thake out the cheese and put it in brine.

Brine you can prepare on this way. 5 lit. of water mix with 1kg of salt and boil it..It sould be boiled 10 minutes. After that cool it and filter it through gauze. Put it cheese in brine for 24 hours, after that dry it and leave it for 2 days and you can eat it. But as I don't like fresh cheese I found another way. I left cheese for 2 months to mature it. You should turn it twice daily..every 12 hours. If some green mold come don't vary, just wipe it with brush or wet patch but it must be brine or better, salted water.After 2 month you will get wonderful cheese. Hard to cut with knives but very tasteful, type grana padano or reggiano parmigiano. Temperature for maturation should be not more than 16C and humidity 75-85%. I also vent ahead and ...I made a mix of olive oil, ash, red paprika (powder), pepper (powder) and dry rosemary,origano, thyme, sezam seeds (not roasted) and flower of hibiscus (powder)....I covered the surface of cheese and left for another one month. It should be turned 2x weekly . Result is GOLD MEDAL on competition..... Cheers